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Kelly’s Pea & Barley Falafels

Vegetarian friendly
Prep & Cook time: 30 minutes
Serves 4 (makes 22-25 falafels)

My version of falafels is not traditional at all but I think you’ll absolutely love them. The barley has a lovely firm bite and the herbs give this a punchy freshness.


1 ½ cups cooked (and cooled) Alison’s Pantry quick-cook pearl barley*
¾ cup Alison’s Pantry roast unsalted supreme nuts, roughly chopped
1 cup peas (thawed)
1 free range egg
¾ cup flour (can use regular flour, spelt flour or GF flour)
Handful fresh mint leaves, roughly chopped
Handful fresh coriander leaves, roughly chopped
Zest of 1 lemon
1 tsp ground cumin
½ tsp salt
½ tsp garlic powder
Cracked black pepper to season
Olive oil for sautéing

Tahini Sauce

½ cup Greek yoghurt
1 heaped tsp tahini
Sea salt and cracked black pepper to taste

Toasted Seeds

½ cup Alison’s Pantry sunflower seeds
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sesame seeds
1 tablespoon tamari or soy sauce

To serve

Flatbreads or wraps
Shredded red cabbage
Diced cucumber
Fresh herbs for garnishing


Place all the falafel ingredients into a food processor and blitz until the peas have broken up and the mixture has a uniform consistency, this should only take a couple of minutes. Scrap the sides of the mixer if necessary.

Heat a generous glug of olive in a sauté pan over medium-high heat. Cook tablespoons (the mixture will be quite sticky) for 2-3 minutes on each side, until golden brown. Place cooked falafels on a plate lined with a paper towel while you finish cooking the remaining mixture.

Combine all the tahini sauce ingredients in a bowl and stir well. Season generously.

Place all the seeds in a dry sauté pan over medium heat. Cook, moving regularly for 3-5 minutes until lightly golden. Remove from the heat. Splash the tamari over the seeds and stir quickly to coat evenly. Tip seeds onto a plate and spread out in a layer. Once completely cool, store in an airtight jar.

To assemble

Heat flatbreads and spread with a spoonful of tahini sauce. Top with the falafels, shredded red cabbage and cucumber. Garnish with toasted seeds and fresh herbs as desired.

*This recipe could also be made successfully with Alison’s Pantry rice & grains medley or cooked brown rice.

Leftovers can be stored in an airtight container in the fridge for 3 days

Ideas to make more of the dish

  • Wrap the falafels in a cos lettuce leaf instead of a wrap for a lighter, more vegie-full option.
  • Play around with condiments to serve with this. A beetroot hummus works really well as does a smoky sundried tomato pesto.
  • Use the mixture to make smaller ‘meatball’ sized balls and pair with a simple tomato sauce and spaghetti once you’ve cooked them. Top with some dried chilli flakes and a handful of finely grated parmesan.